There’s something easy yet elegant about tarts. They are the little black dress of the pastry kitchen, the sophisticated city cousin of rustic, country-style pies.
And they make a fine alternative to the age-old Easter ham-or-lamb conundrum — although you’ll still have to make choices, such as sweet or savory; main course or post-holiday buffet snack; regular or puff-pastry or gluten-free crust; fluted pan, pastry ring or free-form on a baking sheet.
Each of the five accompanying recipes can be made in advance. The tarts that need reheating will look just as nice as the day you made them. Present a few on a wooden cutting board with a big, beautiful salad, and lunch is served.
Want more Easter ideas? Willis, author most recently of “Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company,” will join today’s Free Range chat at noon: live.washingtonpost.com.
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